Apricot in season in Australia
Apricot is in season in Australia from November to February, and at its peak from December to January. This is the cooler south; the tropical north has its own calendar.
At its best
Early summer. Sydney Markets lists apricots for December and January, and the season is a short one, so buy them while they are about.
At the shop
Choose firm apricots with an even colour and no soft patches. The tastiest fruit has a sweet aroma.
Keeping it
Ripen them on the bench, out of direct sun, in a single layer. Stacking in a fruit bowl bruises them. They are ripe when they give to gentle pressure around the stem. Once ripe, move them to the fridge and use within two days.
Three dinners
- Chicken tagine with apricots Brown the chicken with onion and spices, and add halved apricots near the end so they hold their shape.
- Charred apricot, rocket and feta salad Grill halved apricots until just charred, then serve with toasted almonds and grilled chicken.
- Pork chops with pan-fried apricots Cook halved apricots in butter in the pan after the chops, and spoon over.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.